Fruit and cheese go great together. It doesn’t matter if they’re hot or cold.
Fruit and cheese are a great twosome. They’re good hot or cold, and while I’ve had them both ways, I’ve never had them in a quesadilla before. But Cooking with Caitlin changed all that when she provided a list of unique ways to incorporate your stone fruits into savory dishes. I love adding sweet peaches, apricots and plums to my entrées because they add a nice sweet zing to an otherwise savory dish. Best of all, stone fruits are in season right now so the timing couldn’t be better. As an added bonus, the plums are a nice surprise that will practically guarantee those little mouths will be begging for seconds. So the next time you’re having quesadillas for dinner, sweeten up the deal by adding your favorite stone fruit.
- 4 large flour tortillas
- 2 pluots, thinly sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded Mexican blend cheese
- On half of each tortilla spread half of your thinly sliced pluot. Top with 1/4 cup mozzarella and a 1/4 cup Mexican blend cheese. Fold in half.
- Heat a large skillet over medium heat. Melt one tablespoon of butter in the skillet and place the folded quesadilla in the pan. Cook until tortilla is golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining folded tortillas. Transfer to a plate, cool and serve.